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Canned Clingy Peaches
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 7
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
553Calories
2 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein2.4 g
Carbohydrates141 g
Fiber4 g
Sugars137 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium326 mg
Calcium16 mg
Iron1 mg
Magnesium23 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A63 mcg
Vitamin E0 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 65. The excerpt below is the record exactly as published.
Canned Clingy Peaches. — Take one quart of granulated sugar, one quart of water, let boil, add three quarts of nice smooth peaches
Cook this with the app: pantry check, scaling, and the assistant.